In the world of comfort food, few dishes resonate as deeply as a hearty, warming soup, especially when the crisp air of autumn or the chill of winter sets in. And when that soup is infused with the vibrant, savory flavors of your favorite Mexican cuisine, it becomes an instant classic. This is precisely what you’ll discover with our **Slow Cooker Beef Enchilada Soup** – a dish designed to bring ease, flavor, and warmth to your family’s table.
The Magic of Slow Cooker Enchilada Soup: Unrivaled Ease and Flavor
Prepare to revolutionize your weeknight dinner routine! As we dive headfirst into the season of cozy meals and hearty fare, there’s no kitchen appliance more deserving of praise than the humble slow cooker. It’s a true culinary workhorse, transforming simple ingredients into meals bursting with flavor, often with minimal hands-on effort. And leading the charge this comfort food season is an absolute showstopper: our incredibly delicious and ridiculously easy **Slow Cooker Beef Enchilada Soup**!
For many, Mexican food holds a special place in their hearts, and for good reason. The layers of spice, the rich textures, and the fresh garnishes create an irresistible culinary experience. Enchiladas, in particular, often top the list of favorites. So, why not take all those beloved flavors – the seasoned beef, the robust enchilada sauce, the medley of vegetables, and plenty of cheese – and transform them into a convenient, soul-satisfying soup? This recipe is precisely that inspired evolution, perfect for those brisk fall evenings and frosty winter nights when you crave something deeply comforting yet effortlessly prepared.
You’ll be hard-pressed to find a slow cooker recipe that’s simpler than this one. Seriously, it’s one of the easiest you’ll ever encounter. The beauty of this Beef Enchilada Soup lies in its straightforward steps and flexible ingredient choices. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe promises a delicious outcome every single time.
Homemade vs. Canned Enchilada Sauce: Your Choice for Convenience
One of the key components of any enchilada dish is, of course, the sauce. For this soup, you have a fantastic option to tailor the recipe to your schedule and preference. If time is of the essence, a quality canned enchilada sauce will work wonderfully, providing a quick and flavorful base. Most recipes call for a 10-oz can, making it a simple addition.
However, if you’re looking to elevate the flavor and have a little extra time, consider making your own homemade enchilada sauce. Our easy recipe yields approximately two cups, which is more than enough for this soup, allowing you to refrigerate the remainder for future culinary adventures. Whichever path you choose, the outcome will be a wonderfully rich and authentic enchilada flavor that permeates every spoonful of this comforting soup.
Essential Ingredients for Your Hearty Beef Enchilada Soup
Crafting this savory slow cooker soup requires a blend of fresh produce, pantry staples, and key seasonings. Here’s what you’ll need to gather:
- **Olive Oil:** For sautéing the beef and onions, laying the foundation of flavor.
- **Ground Beef:** We recommend 90% lean beef for a good balance of flavor and less grease.
- **Red Onion:** Finely chopped, adding a sweet and pungent aromatic base.
- **Pinto Beans:** Drained and rinsed, providing a creamy texture and wholesome protein.
- **Fire Roasted Diced Tomatoes:** Undrained, these impart a smoky depth of flavor that elevates the entire soup.
- **Canned Mexican Corn:** Drained, for a touch of sweetness and vibrant color.
- **Enchilada Sauce:** A 10-oz can or approximately 1 cup of homemade sauce.
- **Diced Green Chiles:** Drained, adding a mild, authentic Mexican kick without being overly spicy.
- **Low-Sodium Beef Broth:** The liquid base that brings all the flavors together. Using low-sodium allows you to control the saltiness.
- **Chili Powder:** A classic spice for warmth and authentic Tex-Mex flavor.
- **Ground Cumin:** Essential for that distinct, earthy, and aromatic Mexican taste.
- **Cream Cheese:** The secret ingredient for an incredibly smooth and creamy finish.
- **Kosher Salt and Freshly Ground Pepper:** To season to perfection.
- **Shredded Cheddar Jack Cheese:** For melting into the soup and topping, adding rich dairy goodness.
- **Crushed Tortilla Chips:** An optional, but highly recommended, topping for crunch and flavor.
- **Extra Shredded Cheese:** Because, let’s be honest, you can never have too much cheese!
Crafting Your Slow Cooker Beef Enchilada Soup: Step-by-Step Perfection
The beauty of this recipe lies in its simplicity. Follow these steps for a delicious, fuss-free meal:
- **Brown the Beef and Onions:** Begin by adding olive oil to a large skillet over medium-high heat. Add your ground beef, breaking it apart with a spoon as it cooks. Once the beef is no longer pink, add the finely chopped red onions. Continue to cook until the onions are translucent and softened, which usually takes about 5-7 minutes. This initial browning step is crucial as it develops deep, rich flavors that will infuse throughout your soup. Using a slotted spoon, transfer this flavorful mixture to your slow cooker, leaving any excess fat behind in the skillet.
- **Combine and Cook:** Into the slow cooker with the beef and onions, add the pinto beans, fire roasted diced tomatoes, Mexican corn, diced green chiles, enchilada sauce, low-sodium beef broth, chili powder, ground cumin, kosher salt, and pepper. Give everything a good stir to ensure all the ingredients are well combined. Place the lid on your slow cooker and let the magic happen. Cook on high for 2 hours or on low for 4 hours. During this time, the flavors will meld beautifully, creating a fragrant and inviting aroma in your kitchen.
Just look at all those wholesome, yummy ingredients coming together! This isn’t just a meal; it’s a soul-satisfying, hearty soup that embodies everything wonderful about comfort food season.
- **Achieving Creamy Perfection:** In the last 45 minutes of cooking, it’s time to add the cream cheese and shredded cheddar jack cheese to achieve that irresistible creamy texture. A great tip for incorporating the cream cheese smoothly is to first remove a few ladles of the hot soup broth into a separate bowl. Whisk in the softened, cubed cream cheese until it’s completely melted and smooth, forming a creamy mixture. This prevents lumps and ensures even distribution. Then, stir this cream cheese mixture back into the slow cooker along with the shredded cheese. Continue to cook, stirring occasionally, until all the cheese is melted and beautifully combined into the soup, creating a rich and luxurious consistency.
- **Serve and Garnish:** Once the soup is ready, ladle generous portions into bowls. Now comes the fun part – toppings! We love to crown our soup with a sprinkle of crushed tortilla chips for an added layer of texture and a burst of flavor. And because you can truly never go wrong with extra cheese, a final dusting of shredded cheddar jack cheese is always a welcome addition. For an even more vibrant presentation and fresh taste, consider adding a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, a slice of avocado, or a squeeze of lime juice.
It truly doesn’t get much easier or more satisfying than this. We sincerely hope you add this incredibly flavorful and simple slow cooker soup to your meal plan very soon. It’s a wonderful alternative to traditional tacos for your next “Taco Tuesday” or any night you’re craving something deliciously different. The aroma alone will have everyone rushing to the table!
Please don’t hesitate to share your experience if you give this recipe a try. And if any questions pop up during your cooking process, just leave a comment below. We’re here to help! Enjoy every heartwarming spoonful!
Cook’s Notes & Customization Tips for Beef Enchilada Soup
Here are a few additional tips and ideas to make your Slow Cooker Beef Enchilada Soup uniquely yours:
- **Enchilada Sauce Versatility:** As mentioned, feel free to use either a store-bought canned enchilada sauce for ultimate convenience or prepare our homemade version for an extra layer of fresh flavor. Both options yield delicious results.
- **Adjusting the Heat:** If you prefer your soup with a bit more of a kick, a small pinch or “smidge” of cayenne pepper added along with the chili powder and cumin will do the trick. You can also include a dash of your favorite hot sauce at the end, or garnish with sliced fresh jalapeños for a spicy burst.
- **Bean Varieties:** While pinto beans offer a classic texture, black beans or kidney beans can also be used for a slight variation in flavor and texture. Just be sure to drain and rinse them well.
- **Vegetable Boost:** Feel free to add other vegetables like bell peppers (sautéed with the onions) or zucchini during the cooking process for added nutrients and color.
- **Protein Alternatives:** While ground beef is traditional, this recipe is incredibly versatile. Ground chicken or turkey can be used as a leaner alternative, or for a vegetarian option, simply omit the meat and add an extra can of beans and corn, or even some crumbled firm tofu.
Storage and Reheating
This Slow Cooker Beef Enchilada Soup is fantastic for meal prepping or enjoying as leftovers:
- **Storage:** Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3-4 days.
- **Freezing:** This soup freezes beautifully! Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- **Reheating:** Reheat individual portions in the microwave until warmed through, stirring occasionally. For larger batches, reheat gently on the stovetop over medium-low heat, stirring frequently, until heated evenly. You might need to add a splash of broth or water if the soup has thickened too much in the fridge.
Frequently Asked Questions (FAQs)
Here are answers to some common questions about making this delightful soup:
- **Can I make this soup ahead of time?** Absolutely! This soup is perfect for making in advance. In fact, the flavors often deepen and become even more pronounced after a day or two in the refrigerator.
- **What if I don’t have low-sodium beef broth?** You can use regular beef broth, but be mindful of the salt content in the enchilada sauce and other ingredients. You might want to reduce the added kosher salt and taste before adding more.
- **Can I use a different type of cheese?** Yes, Monterey Jack, Colby Jack, or even a Mexican blend cheese would work wonderfully. The goal is a good melting cheese that complements the Mexican flavors.
- **Is this soup spicy?** As written, the soup has a moderate, family-friendly spice level from the chili powder, cumin, and green chiles. For more heat, refer to the “Adjusting the Heat” tip above.
More Irresistible Slow Cooker Recipes to Savor
If you’re embracing the convenience and deliciousness of slow cooker meals, be sure to explore these other fantastic recipes:
- Easy Slow Cooker Beef Barbacoa
- Delicious Slow Cooker Chicken Tinga
- Slow Cooker Beef and Noodles
Slow Cooker Beef Enchilada Soup
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Ingredients
- 1 Tbsp. olive oil
- 2 lbs. ground beef, I use 90% lean beef
- 1 small red onion, finely chopped
- 1 15.5-oz. can pinto beans, drained and rinsed
- 1 14.5-oz. can fire roasted diced tomatoes, undrained
- 1 11-oz. can Mexican corn, drained
- 1 7-oz. can diced green chiles, drained
- 1 10-oz. can enchilada sauce
- 4 cups low sodium beef broth
- 1 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 4 oz. cream cheese, cut into small cubes and softened
- 8 oz. cheddar jack cheese, shredded. I use Kraft Creamy Melt Mexican Style Shredded Cheese
- tortilla chips, crushed for garnish, if desired
- extra shredded cheese, for topping, if desired
Instructions
- Add the olive oil to a large skillet over medium high heat. Add your ground beef, crumbling as it cooks and your onions until the beef is no longer pink and until the onions are translucent and softened before adding this mixture to your slow cooker with a slotted spoon.
- You’ll add the remaining ingredients, except the cream cheese and shredded cheese to the slow cooker and cook for 2 hours on high or 4 hours on low.
- The last 45 minutes of cooking, you will want to add your cream cheese and shredded cheese. I take out a few ladles of the soup broth to a bowl and whisk in the softened cubed cream cheese until it’s melted and smooth, then I add it back to the slow cooker along with the shredded cheese and continue to cook until melted and well combined.
- Ladle the soup into bowls and top with crushed tortilla chips and extra shredded cheese, if desired.
Notes
If you like things a bit spicier, you can always add a smidge of cayenne pepper to the recipe.